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Britt-Marie Was Here

THE BOOK:

9781501142536Initially I found the cover off-putting, probably because so many books with a female protagonist show a woman’s back on the cover and it just seemed cliche. When I saw the book at the library book sale, however, the rat and the sensible shoes won me over. Having read A Man Called Ove, I knew that there would be something I could relate to in the book, so I took the plunge. I loved Britt-Marie, although her relationship with Kent, her husband was stifling, in that she subjugated herself to his needs, and was happy to do it, but Kent never really saw her. Sadly, Brett-Marie spent most of her adult life hoping to be seen. “You are here,” was a revealing scene early on in the story when Britt-Marie took a position as the caretaker of the recreation center in tiny, run-down Borg. The girl in the wheelchair whom Britt-Marie called “Somebody” hung a map, rather low on the wall because of the wheelchair, that marked the location of the center with an arrow and the words “you are here”. Britt-Marie found that comforting because, “Sometimes it’s easier to go on living, not even knowing who you are, when at least you know precisely where you are while you go on not knowing.”  Despite her social awkwardness and rigidity of habit, Britt-Marie forged ahead to do her job, and in the process discovered that she was more than just, “here.”

THE BEAUTY: Sven, the local policeman, was such a good friend to Britt-Marie, finding her a place to stay and helping her move in. A bit shy, Sven was often tongue-tied in Britt-Marie’s company, yet, it was important to him to share with her his favorite place in the whole world. He took her down a secluded road  to a lake surrounded by trees, no people about. In my mind’s eye, I pictured Walden Pond in Concord, Massachusetts, because it’s serene and quiet and intimate in scale. 18aa17dde38dc8a47b90b842a76c849c-walden-pond.jpg
Photo by Lonely Planet

THE FOOD: The children at the recreation center needed a soccer coach, and since the pool of adults to meet that challenge was shallow, Vega invited Britt-Marie to dinner at her house with Sami, her older brother and chef, and younger brother, Omar. The tacos Sami served, which Britt-Marie had never had, were intended to soften her up so that she’d accept the position. She found a kindred spirit in Sami when she saw that his cutlery drawer was perfectly arranged.

Ground Beef Taco

1 lb. ground beef (70-80% lean)
½ C onions, chopped
2 cloves garlic, minced
1 T chili powder
½ tsp salt
¾ tsp cumin
½ tsp dried oregano
¼ tsp garlic powder
¼ tsp onion powder
1 C tomato sauce

Saute the ground beef and onion in a saute pan, adding the garlic when the beef is nearly cooked.  Drain the grease, then add the tomato sauce and seasonings. Allow to simmer for 5 minutes. Add mixture to taco shells and garnish with sour cream, lettuce, jalapenos, and salsa.

IMG_1684A simple, yet filling meal.

 

 

A Better Man

THE BOOK:

UnknownWhat struck me reading this book, was how Penny used the forces of nature to complement the action in the story. Gamache and Beauvoir running through the muck of an early April thaw, emphasized the danger, the struggle and the urgency of the two law enforcement officers attempting to identify a killer. And later, when the resolution was clear, everyone was safe, and the harsh winter was past, I literally got chills when I read this: “By that afternoon, the sun was out in full force. Snowdrops and fragrant, delicate lily of the valley were beginning to appear. Crocuses broke through the grass of the village green. Life had not just been restored, it had burst forth…”

Once again, I marvel at the complexity of the plot and wonder how Penny mapped it out. I get the sense that her plots are carefully planned, and that her characters do not write themselves, as I have heard some authors say. And once again, I did not figure out the who, the how and the why. But when everything was resolved, it made sense and did not seem contrived. I do so love these characters!

There were literary references, this time mainly from Moby Dick. “All the truth without malice in it,” was repeated many times in connection to the murder. One of the lessons Gamache taught the officers he mentored was to ask yourself three questions before speaking: “Is it true? Is it kind? Does it need to be said?” Pretty good things to ask yourself when you’re thinking about having a difficult conversation with someone, or any converstaion, for that matter.

THE BEAUTY: 

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The endpapers were lovely, designed by Maryanna Coleman. When I went to her website, there was a video  of a bookstore front table with stacks of A Better Man on it. The cover was different than the library book I read, so I’m assuming that the pictured copy might have been the Canadian version. In the video, someone opens the cover revealing the endpaper which was different from the one pictured above. It was a more dramatic rendering of three pines.

 

THE FOOD: There’s always food in the series, which makes it pretty easy for me to do this section of the blog. Because a lot of the books take place during the winter, they are usually plenty of soups, which is great, because one of my great culinary loves is soup! This one was served by Gabri and Olivier from the Bistro, when Gamache and his team set up headquarters in Three Pines in the old railway station which also served as the town firehouse.

CHICKEN GARLIC GINGER SOUP

2 T olive oil
2 T fresh garlic, minced
2 T fresh ginger, minced
1 T ginger paste (optional)
¼ tsp cayenne pepper
salt, to taste
pepper, to taste
1 large sweet onion, finely diced
1 C chopped chicken (rotisserie works very well)
1 C fresh carrot, sliced
32 ounces chicken broth
3 C water, more if you want more broth
½ C basmati rice
2 C fresh spinach

Heat olive oil in a Dutch oven. Add fresh garlic, fresh ginger, and onion. Cook for 3-4 minutes. Add ginger paste if using, cayenne pepper, and salt & pepper to taste. Cook for an additional 3-4 minutes, stirring often. Add the chicken broth, water, carrots and rice. Bring to a boil. Reduce heat and simmer for 20 minutes.

Add spinach and cooked chicken and let cook for 5 more minutes before serving.

IMG_1533 This was delicious and filling. I couldn’t stop eating it.

 

 

 

 

What We Keep

THE BOOK:

a3ece65e7d3651baa4e86dd40f32fad357b7f572Another Elizabeth Berg novel, another enjoyable read!  Told from the point of view of 12 year-old Ginny, the book is set in Clear Falls, Wisconsin in the summer of 1958. Ginny is close to her sister Sharla, who is a year older, and although they do bicker a lot, they spend a lot of time together creating fantasies, someties in their yard, at midnight, unbeknownst to their parents. Their mother Marion, sort of a drill sergeant, scheduled their lives to fill them with enrichment opportunities. For example, Monday night was “Vocabulary Night,” and everyone in the family had to come to the dinner table with a new word to share. Each of the other weekdays had something else for the girls to do to keep them out of trouble. Their father was an insurance man who was extremely predictable: out every morning with a kiss for Marion and pats on the head for the girls, he returned promptly every evening at 6:00, tooting the car horn three times to announce his arrival, and calling out, “I’m home” as he came in the back door. The girls did their best to have adventures that they kept from their parents, and it all seemed like a typical American family. Until the new neighbor moved in, and their lives were never the same.

I love Ginny. Berg did a great job bringing these children to life. Ginny is perceptive, her powers of observation are keen, and she is often wise beyond her years. And she’s funny! Arguing with her sister about a gift for their mother’s birthday, Ginny thought, “I did not want to give my mother a nightgown, I thought the idea lacked imagination. However, my offering last year had been licorice and a book of riddles, which I now saw differently.”

Ginny hated school. Thought it was an unhealthy thing for a growing child. She liked science, although she didn’t always understand it. She couldn’t bear to look at her teachers unless they had on something interesting. “I knew some kids loved their teachers, and I couldn’t begin to understand why, to me they were only tall cellmates.”

This domestic drama had me thinking deeply about relationships and the choices that we make. I reflected on my own family and my place in it. And I spent a great deal of time thinking about forgiveness.

THE BEAUTY: 

There were so many cultural references that were reminiscent of my childhood: toys, celebrities, perfume, periodicals, TV shows, songs, fast food. All of these references sent me back to 1958 with a memory and a cozy feeling of being a 1950’s child in a world that allowed me to play in the neighborhood all day with all the other kids, and come home tired and hungry and safe when my father came home from work at 5:00. It amazes me how lyrics I haven’t thought about in 60 years came right back to me. It was a beautiful trip down memory lane to a simpler and happy time of my life. Here are some of those references: hula hoops, Nancy Drew, Dairy Queen, Perry Como, rice Krispie treats, flip-flops, “My Sin,” Betty & Veronica, Liz Taylor, The Mickey Mouse Club, A&W, The Rifleman, “Catch a Falling Star,” The Saturday Evening Post.

THE FOOD:

When Marion invited the new neighbor for dinner, the girls knew their mother was pulling out all the stops when they smelled what they knew was her company recipe for Bella Vista Chicken. While I couldn’t find any recipe by that name, mediterranean chicken recipes kept appearing, so I modified a couple using ingredients that I like  and adding a sauce, because I thought the recipes seemed too dry to be palatable. This was delicious, and a keeper.

Bella Vista Chicken

1½ lb chicken breast (sliced and pounded to equal thickness)
½ tsp salt
¼ tsp ground black pepper
¼ C flour
1 T olive oil
2 garlic cloves, minced
10 oz canned or frozen artichoke hearts, drained (do not use the ones in oil)
6 oz sun-dried tomatoes (not the ones packed in oil)
3 T capers (drained)
½ C white wine
1 C chicken broth

Season chicken with salt and pepper.  On a large plate, dredge chicken in flour. Heat 2 tablespoons of olive oil in a large skillet on medium-high heat.  Add chicken and brown for about 4 minutes until golden. Flip the chicken and brown the other side for about 4 minutes on medium heat.

Remove the chicken to a plate.

Add 1 tablespoon of olive oil to the pan and saute garlic for about a minute. Add artichokes, sun-dried tomatoes, capers, white wine and chicken broth. Stir to combine and bring to a boil on medium-high heat. Reduce the heat to a simmer and cook until sauce reduces to about a cup. Add the chicken back to the pan, cover and cook to reheat, about 5-10 minutes until chicken is completely cooked through.

Serve immediately.

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Machines Like Me

THE BOOK:

9780385545112.jpgWhen I first heard about this book, it didn’t particularly interest me, but I knew that I would read it because it’s by McEwan. Now I wish I hadn’t waited so long. The protagonist Charlie Friend came into some money when his parents’ home was sold. With that money, he purchased “Adam,” a synthetic human, one of 25 made world-wide. Fresh out of the box, Adam looked remarkably real, although inanimate because he needed a sixteen hour charge to get up and running, and then had to be programmed with characteristics of his owner’s choosing. At this juncture, Charlie opted to bring his neighbor, Miranda, closer into his sphere by asking  her to choose half of the characteristics, which were completely concealed from Charlie. Given several days to acclimate Adam, the relationships among the threesome grow and the consequences of their interactions makes for some interesting action. The setting is an alternate 1980’s London, where history has been rewritten. JFK survived in Dallas, the Falklands was a raging success, and Alan Turing was still alive. For some reason that seemed to me to be the most audacious rewriting of history on McEwan’s part (The Turing bit). There’s a lot of history in here and also a lot of computer science, most of which was lost on me, but this story did what this author does so well, and that is cause the reader to examine her own values, prejudices and ethics in several spheres of human interaction. The book was a fascinating, if not frightening peek into the not-so-distant future.

THE BEAUTY: Miranda’s father lived near Salisbury Cathedral, and Charlie commented on its beauty, prompting me to find and admire this picture:

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Photo by thecrazytourist.com

THE FOOD: When Charlie brought Adam up to his flat that first day, he was so excited that he made himself a simple cheddar and pickle sandwich, not wanting to invest any time in cooking. I have since learned that this is pub fare in England. A little research clued me in to the brand of pickle that this sandwich should be made with, and it’s more of a chutney than a pickle. Fortunately, the British Shop in Newburyport carries Branston pickle, the quintessential chutney for this sandwich.

Cheddar and Pickle Sandwich

English cheddar cheese
2 pieces of sandwich bread
Branston pickle

Place slices of cheddar on one piece of bread. Spread Branston pickle on top of cheese and cover with the other slice of bread. Cut in half and serve.

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I loved the English cheddar, and will look for it again. The Branston pickle is an acquired taste, and while I didn’t hate it, it’s not something I’m dreaming about.

 

A Spell of Winter

THE BOOK:

408888.jpgSimon, formerly of The Readers, recommended this book. It was the first ever winner of the Orange Prize in 1996, although it is now called the Women’s Prize. It is a gothic novel, which is not something I usually read. Gothic literature contains death and decay, haunted homes or castles, family curses, madness, powerful love and romance, and ghosts, or vampires. While there were no vampires here, the ghost wasn’t a ghost at all, simply an absent  family member, albeit an important one. Cathy and Rob are teenage brother and sister, two years apart, living with their aging grandfather on a rundown estate in the English countryside. The siblings know very little about their parents, only that their mother deserted them and lives somewhere on the continent and their father is in a sanitarium. Under the circumstances it’s no wonder that Cathy and Rob forge a close relationship. Even thought I could sense where the plot was heading, I was still surprised when it happened. The historical context (1914) intervened as Europe entered WWI, and things changed for everyone. The kindly servant Kate went back to Ireland. Rob left for the war, and Cathy found a way to eke out a living on the estate, learning to plough and mend fences and live off the land as she cares for her grandfather. I didn’t anticipate the ending, but I was very happy with it. If all gothic novels end this way, perhaps I’ll read some more!

THE BEAUTY:

Catherine had so much knowledge of the natural world and her descriptions of her surroundings were loving and observant. She could name the many flowers in the countryside and knew the special uses for each one. Every time she mentioned a wildflower, I looked it up to have a visual. These are just a few of the ones mentioned in the book.

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Unknown  Unknown
Top to bottom, left to right: speedwell, rock rose, kidney vetch, wild thyme

THE FOOD:

Catherine was self-sufficient during the war, managing the fields until she could no longer keep up with the work, or afford to pay for help. She fed herself and her grandfather by bartering with the neighbors and growing herbs in her garden, that she and the wizard, a local man man skilled in preparing herbal medicines, used in their concoctions. One of the herbs she grew was sage. Sage is high in antioxidants, and may support lowering blood sugar and cholesterol levels. The Latin word for sage, salvia, stems from the word “heal.” When sage is burned it releases negative ions which puts people in a positive mood. It is used by Native Americans to smudge their domiciles, spreading smoke from the burning sage to release negative energy. I used a sage tea as the centerpoint of an afternoon tea, including some savory and some sweet snacks.

IMG_1334Pictured are the savory snacks: spanakopita, mini quiches and salmon toasts, and of course, the sage tea. Not pictured are the sweets: madeleines with homemade raspberry jam.

The Ditch

THE BOOK:

UnknownRobert Walter is the popular mayor of Amsterdam, married to Sylvia, father of Diana. Robert, the narrator, makes a point of pointing out the prejudices that Dutch people have about people from “the south,” which is where Sylvia is from. He claims that “those” people have a history of temperament, hot-headedness and taking matters into their own hands, rather than let the local agencies deal with dispute or crime. These prejudices keep coming up as the book unfolds. The central plot line introduced on page 1 is Robert’s suspicion that his wife is having an affair with a “green” alderman. I’m not sure if this is tongue-in-cheek, but Robert maintains that climate change is the current day Fascism, and he declaims about it for several pages. A subplot is Robert’s best friend Bernhard’s foggy scientific theory about the infinity of the universe and the mystery of death. Another is his ninety-plus year-old parents’ plan to end their lives at a time of their choosing in order to go out while they are still in possession of their faculties and relatively healthy. He has been instructed on what to do, and must be prepared for the call when he receives it, even though he has no idea when that will be, except that it is in the imminent future. 

In the end I had to reread the epilogue, and I’m still not sure what happened. Did Sylvia have an affair? Did her brother know if she did? Did Robert ever hear from Bernhard?

The best part of the story for me was when Robert, who was in the habit of relaxing in the garden, was sitting out there taking in the scenery shortly after his mother’s funeral. A female finch (I guess he could tell by her coloring) lighted on the back of a chair at the the table where he was sitting. She looked him squarely in the eyes, and sat there for a period of time that seemed unusually long to him. Thinking of his mother, he wondered…

THE BEAUTY:

At one point, Robert was invited to lunch with the director of the Rijksmuseum. The first half hour consisted of a crash course in art history, obviously a warming up for something else. The something else came as the second bottle of wine was poured. “The pictures of President Obama in front of The Night Watch were seen all around the world,” the museum director was saying. “Fantastic free advertising for the product Amsterdam. Why not make use of that? A cookie tin and a t-shirt with Obama and The Night Watch as a background. Who wouldn’t want to have one of those?” When Robert expressed concern over using the image without the president’s permission, the director, jumped on that, noting that there had appeared to be a definite chemistry between Robert and Obama, and wouldn’t Robert contact the President to get his permission? The director said he certainly wouldn’t ask the prime minister to do something like that!pc-140324-obama-da-01_7c79a3ab24f8ffbc814d4883233d7001.fit-1240w.jpg

THE FOOD:

The food is actually the drink. One night Robert was alone in the garden, smoking a cigarette because both his wife and daughter were out, when his daughter Diana surprised him. When he commented on the cigarette, she admitted that she’d known he’d started smoking again since Christmas. He invited her to join him and asked her to bring the bottle of Grasovka from the freezer, and during the conversation that ensued, she told him she had just broken up with her boyfriend. A very sweet father/daughter moment.

Grasovka is a Polish vodka infused with the flavor of bison grass that grows in the Bialowieza national park on the border between Poland and Belarus, where Europe’s last bison still graze.

Grasovka wasn’t available locally, so I used, instead, Zubrowka. At first we tried it chilled stright up to taste the uniqueness of the bison grass flavoring. Then I served it on ice with Stella Artois Cidre, for a refreshing summer cocktail.

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There was even a strand of bison grass inside! A deliciously different flavor.

The Stationery Shop

THE BOOK:

shopping 2I love the cover! What the picture doesn’t show is the shininess of the copper-colored outlines of the flowers and the words, and that it is embossed. I love the color palette. I first heard about this book in an email from Simon and Schuster, and it sounded like something I’d enjoy. I absolutely loved the first chapter, how it drew me in so powerfully. It is the story of 17 year-olds Roya and Bahman in semi-democratic Iran in 1953. Roya is a bookish girl, whose father supports her desire to get an education. He sees great things in the future for both Roya and her younger sister, Zari. Zari is outgoing and outspoken, and sometimes, I just wanted her to be quiet! So much so that I wrote in my notes. “Zari, please, just shut your mouth.” Bahman is politically active in his support of Prime Minister Mossaddegh, but still had to be careful about concealing his political orientation, as there were always rumors about government overthrow, and people of many factions quite willing to give up a neighbor to the authorities. The stationery store is where they first met, and it, too, has a story.

I learned a bit about Persian culture, as when Roya’s mother told her that “our fate is written on our forehead when we are born.” It can’t be seen, can’t be read, but it’s there in invisible ink, and your life follows that fate. I don’t know if generalities can be made about Iranians in general, but the characters in this book were superstitious, especially about “chesm,” the evil eye. Roya’s mother performed a cleansing of their house with incense after a negative encounter with a guest, and asked for the jealous eye to be blinded. In a touching moment between Roya and her sister-in-law, Patricia, there was also a reference to the Haft Seen seven s’s table, with items that all began with the letter ‘s’ in Farsi, a traditional practice during Nowruz, the Persian New Year celebrated on the vernal equinox. Kind of like the Italian tradition of the seven fishes at Christmas to celebrate the bounty of the seven oceans.

I can’t conclude my discussion without a caveat, dear reader: this is a sad, sad, book, and when I was done reading, I, like Roya, was wrecked, and needed several hours to recover. In spite of the sadness, it was a beautiful story. And now is the perfect time in my life to be reminded of the healing power of love, and that love still exists in an otherwise cruel world.

THE BEAUTY:

The poetry of Rumi was important to both Roya and Bahman. The following poem appears several times in the book:

Look at love
How it tangles
With the one fallen in love

Look at spirit
How it fuses with earth
Giving it new life

When I googled “Persian art colors,” trying to figure out if the colors on the cover had any meaning, these images, among others, came up:

beautiful-watercolor-paisley-seamless-pattern-background-cold-colors-indian-persian-turkish-art-vector-handdrawn-damask-55918886        Unknown images

Beautiful!

THE FOOD: 

A special occasion dish called Jeweled Rice was mentioned several times in the story. I did buy the barberries online, but I did not opt to purchase really good Persian Basmati rice because you had to buy it in ten pound bags, and there’s no way my husband and I would ever go through that much in a year, so I used a supermarket Carolina Basmati instead, which was very good. If I’m ever in a Middle Eastern market, I’ll look for more authentic rice in a smaller quantity to see if it really makes a difference.

Persian Jeweled Rice

2 C best-quality Basmati rice
2 T Kosher salt
Unsalted butter, 6 tablespoons in total
1 large onion, diced small
¼ tsp saffron threads, crumbled and soaked in 1/4 cup hot water
Large pinch ground cinnamon
Large pinch ground cardamom
Large pinch ground allspice
Large pinch ground black pepper
Large pinch ground cumin
⅓  C chopped dried apricots
⅓ C golden raisins or currants
⅓ C dried imported barberries, goji berries, dried cherries or dried cranberries soaked in warm water for 5 minutes and drained
⅓ C blanched slivered almonds
⅓ C roughly chopped pistachios

Rinse the rice several times in cold water until the water runs clear. Drain. Bring 3 quarts water to a boil in a large pot with 2 tablespoons kosher salt. Add the rinsed rice and boil, stirring occasionally, for 5 minutes, then drain well in a colander.

Heat 1 tablespoon butter in a small skillet over medium heat. Add the onion, season lightly with salt and cook until softened and lightly colored, 4 to 5 minutes. Moisten with 1 tablespoon saffron water and stir in the cinnamon, cardamom, allspice, black pepper and cumin. Cook for 1 minute more. Stir in the apricots, raisins, and barberries (or goji berries, cherries or cranberries).

Melt 4 tablespoons butter in a heavy-bottomed enamel or nonstick Dutch oven over medium heat. Spread half the par-cooked rice over the bottom of the pot. Spoon over the onion-fruit mixture, then the remaining rice. Leave the pot on the flame, uncovered, for 5 to 8 minutes to gently brown the rice. (Do not stir or move the rice — you will need to rely on your nose to tell if the rice has browned.)

Drizzle the remaining saffron water over the rice and put on the lid. Adjust the heat to very low and leave undisturbed for 30 minutes. Turn off the heat and let rest at least 10 minutes.

Heat the remaining 1 tablespoon butter in a small skillet over medium-low heat and gently toast the almonds and pistachios for a minute or so, taking care not to get them too brown. Set aside for garnish.

To serve, spoon the rice into a wide bowl or platter. With a spatula, carefully lift the bottom crust, placing the crisp side up. Sprinkle with the toasted nuts.

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I’m so proud of the crust! When made correctly, the tahdig (crust) can be detached from the Dutch oven and served whole, which is what I attempted to do. I forgot to let it sit after I turned off the heat on the stove, so the first piece I tried to extract was a mess. But this one is a beautiful golden brown, and was crunchy and delicious.

 

 

An American Marriage

THE BOOK:

book_aamBIG02Celestial and Roy are newlyweds with a promising future ahead of them. Enjoying each other’s company, working hard at jobs they love, they’re convinced that life will always be wonderful. Then something happens that only a black man in America can remotely understand, and the strength of their relationship is tested.

What impressed me the most is how deftly the story was crafted, bringing me to such a strong, emotional response at the very end. People are so complex, that it’s possible to not even truly know yourself, let alone someone you love. What a complex story, with characters I cared about so much that I wanted to intervene to help them through their difficulties.

THE BEAUTY: Roy mused on the first page of the book, that some people stay in the place where they were born for their whole lives. Although I did not take that path myself, there are many places that have been home to me, and evoke a strong emotional response when I revisit those places. This is one of them.

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THE FOOD:

The first meal Big Roy cooked for his son when he got out of prison was salmon croquettes. Roy (the son) was surprised because he had never seen his father cook before. He teased him, saying, “Now you putter around the kitchen like Martha Stewart.” Later, when Andre visits and realizes he’ll have to spend the night, Big Roy cooks salmon croquettes for him as well.

Salmon Croquettes
yield: 13 pieces

1 14.75 ounce can salmon, drained and flaked
2 eggs, lightly beaten, extra egg if desired (for extra crunchiness)
½ C onion, diced
½ tsp minced garlic
1 C panko (divided)
1 tsp white pepper
1-2 green onions diced (about ¼ cup)
½ -1 tsp hot sauce
¼ tsp salt, adjust to taste
1 tsp cajun seasoning
oil for frying

Drain the liquid from the canned salmon into a measuring cup. Flake the salmon into a large bowl. Set aside.

In a large bowl, gently mix together the canned salmon, eggs, onion, garlic, ¼ cup panko, white pepper, green onions, hot sauce, cajun seasoning and salt. Refrigerate for 15 minutes before forming croquettes. Take 2-3 tablespoons of the salmon mixture, shape croquettes into an oval shape like an egg. Lightly dip the croquettes into the extra egg mixture, if using, until it is completely coated, then dip in panko.

Heat a small non-stick frying pan on a medium-high heat, then add oil about ½ cup. Let oil heat until it reaches about 350º. Gently place croquette in oil using a frying spoon, then fry about 2 minutes per side or until golden brown. Do in batches to prevent croquettes from being soggy. Transfer to a plate with paper towels and serve warm with remoulade sauce.

Remoulade Sauce

¾ C mayonnaise
¼ C Dijon mustard
1 shallot, minced
1-2 T Creole seasoning
2 T white wine vinegar
1½ T prepared horseradish
1 tsp fresh lemon juice
½ tsp minced garlic
½ tsp paprika
1 tsp Tabasco
¼ tsp celery salt

Mix all the ingredients together in a medium bowl. The remoulade is better if left for a few hours to let the flavors meld. Keep refrigerated.

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I know, I should have garnished with parsley and lemon. Clearly, I’m no food photographer. But the good news is, if you want something that is pantry-ready, this is a great recipe to have on file. I’m a fan of croquettes, having first learned to make them in 8th grade Home Economics as a way to use Thanksgiving turkey leftovers. The canned salmon works just fine, no need to use leftover cooked salmon. Another keeper recipe for me.

 

Where We Come From

THE BOOK:

shoppingA timely tale about a family living in Brownsville, Texas and their involvement with immigration. Nina takes care of her invalid mother, for whom she gave up an independent life, her job and the house she had worked so hard to buy. It all began quite innocently when her brother, Beto, called to ask if she would do him the favor of checking in on Mom on her way home from work, which, of course, she did. And then, one day years later, when Nina found her mother on the floor in the kitchen, unable to get up to turn off the screeching kettle, Nina’s fate was sealed. She sold her home, took early retirement from her teaching job and moved into the family home to care for her mother. Beto stopped in every now and then, and tried to insert himself into her life by constantly telling her what to do. When her nephew Eduardo called to ask if his son, her godson, Orly, could spend a couple of weeks with her in the summer, she was thrilled. But things got complicated when a favor she had done for her housekeeper a few weeks before Orly’s arrival, changed and complicated her life. Suddenly she had her mother, Orly, Daniel and countless others relying on her, and noone knew her secret.

This entirely plausible story was heart-breaking on so many levels. Nina was a good woman whose kindness got her into all kinds of trouble when what she truly deserved was uncomplicated happiness. The stories of the refugees fleeing Mexico and Central America were also disturbingingly sad and their situations infuriating. I’m reading another book on immigration during WWII when America was reluctant to get involved in the European war, and the consequences that had for Jews running for their lives to the remarkably few places that would take them in. Immigration is a serious subject that should be overseen by coalitions, rather than individual countries. The real question is, why aren’t there more safe places to live in the world?

THE BEAUTY: I’ll have to look back among my blogs to see if I’ve written about this before, I suspect I have: the beauty that is family. In this story, Orly asks Nina if they can keep in touch with Daniel (Daniel is on his way north to be reunited with his father). Orly makes the case that Daniel was like his brother or cousin for a time, and Nina was like his mother. Nina, tired from daily trips to the rehab center where her mother is recuperating, says the they’ll talk about it more in the morning. But the gesture she makes before going to bed that night was truly touching. You’ll have to read the book to find out what Nina did.

THE FOOD:
Of all the dishes that Nina makes Orly’s favorite is fideo, tomato soup. Have I mentioned how much I love soup?

Traditional Mexican Sopa de Fideo Recipe
yield 4 bowls

8-ounce package of “fideo” noodles (angel hair pastas would have worked fine)
2 plum tomatoes
1 clove garlic
¼ medium white onion
4 limes
1 ripe avocado (optional for garnish)
8 C chicken broth
3 T vegetable oil
Salt to taste (about 1tsp)

Cut the tomatoes in half and remove the seeds. Puree the tomatoes, onion and garlic and set aside.

Preheat 3 T of vegetable oil to medium hot. Add the noodles and stir to coat with oil. Continue stirring until the noodles have started to brown. The browned noodles add depth of flavor to the soup.

Strain the pureed tomatoes, onion and garlic into the noodles.Add the chicken broth and stir. Bring the soup to a boil. Cover and reduce to low heat. Cook for 10 minutes.

Check the salt and adjust to taste before serving.

Serve  with a couple of lime halves. A squirt of lime brings the flavors together. Garnish with chopped avocado.

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Yum!

 

 

 

The Flatshare

THE BOOK:

9781250295644_p0_v2_s550x406This was a delightful love story. An introvert and an extrovert are an unlikely couple, especially since they’ve never met each other face to face, and yet… When Tiffy realizes the true nature of her relationship with her ex, she begins to see the world, and her past, differently. Tiffy has answered an ad to be the flatmate of Leon, a palliative care nurse  who works nights in a hospice. Tiffy is an assistant editor at a crafts publishing company and works days. They’ll never even see each other! It’s like living alone.  Perfect arrangement. They communicate with each other through post-it notes left throughout the apartment. The way the personalities of Tiffy and Leon were revealed through the notes was well done. I found myself caring about the characters, and kind of mentally coaching each of them. I wanted them to find their respective happiness, and it was very gratifying when they did.

THE BEAUTY:

One of Leon’s patients, Mr. Prior, reminisced about an old love with whom he lost contact after the war. Leon began searching for this person, hoping to bring a bit of joy to    Mr. Prior before he died. The gesture was very touching- and time-consuming, as Leon traipsed all over England on weekends, trying to find the person. It is an example of beauty that happens when someone like Leon extended himself beyond the parameters of his job, to bring some joy in the life of  dying man. Beautiful.

THE FOOD:

Tiffy is a “panic baker.” When she’s sad or has a bad day, she bakes away the negativity with delicious, calorific goodness, some of which she, of course, leaves for Leon to enjoy.  Leon’s been eating it all, and feeling a little guilty for not reciprocating. In one of their ubiquitous Post-its, he thanked her for the oat bars he finished, and invited her to have the leftover mushroom stroganoff that he made.

MUSHROOM STROGANOFF
4 Servings

8 ounces medium pasta shells
3 tablespoons unsalted butter
1½ lb cremini mushrooms, thinly sliced
2 large shallots, diced
Kosher salt and freshly ground black pepper, to taste
3 cloves garlic, minced
4 tsp chopped fresh thyme
2½ T all-purpose flour
2 C beef stock
1½ tsp Dijon mustard
¾ C sour cream
⅔ C freshly grated Parmesan
2 T chopped fresh parsley leaves

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Melt butter in a large skillet over medium high heat. Add mushrooms and shallots, and cook, stirring occasionally, until mushrooms are tender and browned, about 5-7 minutes; season with salt and pepper, to taste. Stir in garlic and thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef stock and Dijon. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 4-5 minutes.

Stir in pasta and sour cream until heated through, about 1-2 minutes. Stir in Parmesan until melted, about 1 minute. Stir in parsley; season with salt and pepper, to taste.

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This was delicious! Will definitely make it again and again.